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Shun Da Ji Xiang Shan Yuan (Contemporary Commerce Store Branch)

Hot pot · ⭐ 3.8

No. 103, north side of Contemporary Shopping Mall, Fu Shi Road

Dishes

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  Siziwang Banner Lamb

  Fourziwa lamb features young lamb from Siziwang Banner, Inner Mongolia. Fresh leg or rib cuts are cleaned, cubed, and cooked by stewing or grilling, with basic seasonings like scallions, ginger, and garlic to preserve the natural lamb flavor.
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  SiZhiWang Qi Beef

  Siziwul旗肥牛 is a dish made with premium beef slices, typically stir-fried or涮煮 with vegetables like onions and green peppers. The beef is tender and flavorful when paired with辅料.
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  Siziwang Banner肥羊

  SiZiWang Banner fat lamb is a dish featuring premium mutton from Siziwang Banner, Inner Mongolia. Fresh leg or rib meat is blanched to remove odor, then stewed or braised with scallions, ginger, and cooking wine to retain tenderness.
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  Hot Pot Meat

  Hot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
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  Beef and Lamb Platter

  A mixed beef and mutton platter featuring fresh slices or chunks, marinated and then grilled or stir-fried to preserve natural flavor and tenderness, seasoned with basic ingredients like salt, soy sauce, scallions, and ginger.
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  Lamb Shank Bones

  Lamb knuckle bones, using lamb bones as the main ingredient, are carefully prepared to preserve the freshness and nutrition of mutton. During cooking, the marrow and meat in the bones are fully stewed, resulting in a rich flavor and tender texture.
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  Spicy Sesame Paste Noodles

  Sun Da Ma Jiang is a cold sauce made primarily with sesame paste, mixed with peanut butter, soy sauce, vinegar, sugar, garlic, and sesame oil. Used for noodles, cold dishes, or as a dipping sauce, it offers a rich flavor and strong aroma.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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